Instructions: Peel seed and dice cukes. Sprinkle with 1t salt and sugar. Let stand 20 minutes. In a saucepan, combine vinegar and water; sprinkle gelatin on it to soften. Stir over low heat to dissolve gelatin. Remove from heat and add remaining salt and mint. In processor, puree cukes, onion and parsley; add to gelatin mixture. Chill until slightly thickened. Beat in sour cream and mayo. Season with hot sauce. pour into a 1qt mold and chill until firm, at least 3 hours or up to 2 days. Unmold onto chilled plate and decorate with cuke slices and mint leaves.

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